Beet Balsamic Shrub

 

Shrubs, or drinking vinegars, are a combination of fruit, vinegar, and sugar. Once prepared they can be sipped as is or made into a variety of cocktails. In the 15th century they were considered medicinal cordials and throughout the 17th and 18th century they were served in most public houses, before falling out of fashion. 

 

If you're looking for an interesting fall cocktail, the sweet-and-sour shrub syrup can be mixed with soda or alcohol. The acidity of the shrub makes it well suited as a before-meal drink or can be used in the place of bitters in other drinks.

 

I really enjoyed this beverage because it’s so different. Once you get past the striking color and the slightly earthy/vinegar smell (I know! That doesn’t sound very good but trust me!) it’s a nice libation. I found the recipe over at Local Haven.

 

Don't you you think would be great for Halloween?

 

Beet Balsamic Shrub Cocktail 

 

2 – 3 medium dark red beets, about 2 cups {peeled and sliced}

½ cup maple syrup

½ cup apple cider vinegar

1 tablespoon balsamic vinegar

bourbon

1 tablespoon lemon juice

Ice

 

Place sliced beets in a mason jar and add maple syrup. Cover with a lid and give it a good shake. Put in the refrigerator for 24 hours and shake a few times in between.

After 24 hours, add apple cider vinegar and balsamic vinegar. Give it another good shake and place back in the refrigerator for another 24 hours, shaking a few times in between.

Strain the shrub into a jar, saving the liquid and discarding the beets.

 

Combine 1 part bourbon, 2 parts shrub, lemon juice and ice in a cocktail shaker. Shake, pour and serve.

 

Notes: store the syrup in an air-tight container in the refrigerator for about a week.

 

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Stirling, Ontario

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